This Creamy Mushroom and Broccoli dish is a simple yet elegant vegetarian option that’s perfect as a side or light main course. The combination of sautéed mushrooms, crisp broccoli, and a luscious cream sauce, enhanced by the earthy flavors of thyme and a touch of nutmeg, makes this dish a comforting favorite. Finished with freshly grated Parmesan cheese and a sprinkle of parsley, it’s a rich and satisfying meal that can be made in under 30 minutes.
Ingredients:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 250 g (8 oz) mushrooms, sliced
- 2 cups broccoli florets
- 1 cup of heavy cream, or use half-and-half for a lighter alternative.
- ½ cup grated Parmesan cheese
- ½ teaspoon dried thyme (or fresh if available)
- Adjust seasoning with salt and freshly cracked black pepper according to your preference.
- ¼ teaspoon ground nutmeg (optional, for extra flavor)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
- Sauté the onions and garlic: In a large skillet, heat the olive oil or butter over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent. Incorporate the minced garlic and sauté for an additional 1 to 2 minutes, allowing it to release its aromatic flavor.
- Cook the mushrooms: Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and start to turn golden brown.
- Blanch the broccoli: While the mushrooms are cooking, blanch the broccoli florets in a pot of boiling water for 2-3 minutes, just until they are bright green and slightly tender. Drain and set aside.
- Make the cream sauce: Once the mushrooms are golden, pour in the heavy cream (or half-and-half for a lighter option) and stir in the grated Parmesan cheese. Add the thyme, nutmeg (if using), salt, and freshly ground black pepper to taste. Allow the sauce to gently bubble for 2 to 3 minutes, stirring occasionally until it begins to thicken.
- Add the broccoli: Stir the blanched broccoli into the creamy mushroom sauce, making sure the florets are evenly coated in the sauce. Let it cook for another 2-3 minutes, just until the broccoli is warmed through.
- Serve: Remove the skillet from heat and sprinkle with fresh parsley before serving. Enjoy this creamy delight on its own, or pair it with rice, pasta, or crusty bread for a complete meal.
Conclusion:
This Creamy Mushroom and Broccoli Skillet is a rich and flavorful dish that combines the earthiness of mushrooms with the vibrant crunch of broccoli, all enveloped in a velvety Parmesan cream sauce. It’s easy to make, packed with nutrients, and perfect for both vegetarians and anyone looking for a comforting yet healthy meal option. Serve it as a side or main dish and watch it disappear from the table in no time!
Creamy Mushroom and Broccoli Skillet with Parmesan
A quick and creamy mushroom and broccoli dish witha rich Parmesan sauce, perfect as a comforting side or light main.
- 2 tablespoons olive oil or butter
- 1 medium onion (finely chopped)
- 3 garlic cloves (minced)
- 250 g 8 oz mushrooms, sliced
- 2 cups broccoli florets
- 1 cup of heavy cream (or use half-and-half for a lighter alternative.)
- ½ cup grated Parmesan cheese
- ½ teaspoon dried thyme (or fresh if available)
- Adjust seasoning with salt and freshly cracked black pepper according to your preference.
- ¼ teaspoon ground nutmeg (optional, for extra flavor)
- 1 tablespoon fresh parsley (chopped (for garnish))
- Sauté the onions and garlic: In a large skillet, heat the olive oil or butter over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent. Incorporate the minced garlic and sauté for an additional 1 to 2 minutes, allowing it to release its aromatic flavor.
- Cook the mushrooms: Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and start to turn golden brown.
- Blanch the broccoli: While the mushrooms are cooking, blanch the broccoli florets in a pot of boiling water for 2-3 minutes, just until they are bright green and slightly tender. Drain and set aside.
- Make the cream sauce: Once the mushrooms are golden, pour in the heavy cream (or half-and-half for a lighter option) and stir in the grated Parmesan cheese. Add the thyme, nutmeg (if using), salt, and freshly ground black pepper to taste. Allow the sauce to gently bubble for 2 to 3 minutes, stirring occasionally until it begins to thicken.
- Add the broccoli: Stir the blanched broccoli into the creamy mushroom sauce, making sure the florets are evenly coated in the sauce. Let it cook for another 2-3 minutes, just until the broccoli is warmed through.
- Serve: Remove the skillet from heat and sprinkle with fresh parsley before serving. Enjoy this creamy delight on its own, or pair it with rice, pasta, or crusty bread for a complete meal.